Grant Hawthorne’s cheesecake recipe (baked or fridge)

Some people prefer a fridge version, others prefer a baked version. I’m in the latter camp, however I’ve included both.

Cheesecake — fridge version

2000g Whipped Cream

1250g Soft cheese

125g White wine

6 Lemons, zested and juiced

375g Sugar

75g Gelatine

375g Milk

Cheesecake:

Simple, effective and something that is easily done at home. Far better than the cheesecakes you’re able to purchase and a joy to make from start to finish.

Method:

Boil Lemon juice and wine. Hydrate the gelatine in a little water. Add to the cheese and mix in thoroughly. Boil milk and when cooling slightly, add to this mixture. Fold in the cream and ensure the mix is smooth.

Pour into pastry cases and leave to set for 12 hours.

Cheesecake — baked

1kg Cream cheese

400g Castor sugar

6 Whole eggs

2 Egg yolks

200ml Double cream

200ml Lemon juice

75g Flour

5ml Vanilla pod (scraped)

450g Digestive biscuits — crushed

100g Castor sugar

30ml Brandy

125g Butter

Method:

Mix all wet ingredients.

Blitz the digestives with brandy sugar and butter. Leave to set in the fridge for 1 hour.

Line the baking dish with the crumble. Pour the cream cheese mixture in and bake in a pre-heated oven (170c) for 45-50min.

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